Navy Bean

The navy bean, also called white bean, is a variety of the common bean (Phaseolus vulgaris). The seeds are small, oval, and elongated, with white or off-white coloring. When dried, they become hard and can be stored for extended periods.

The English name 'navy bean' derives from its historical use in provisions for naval forces sailing long voyages, as the beans are easy to store during extended sea journeys. In Somali, the terms 'faasuliyad' and 'digir cad' (white bean) are often applied to various similar varieties, meaning the names do not always cleanly distinguish between types.

Plant characteristics

Phaseolus vulgaris is an annual plant that completes its life cycle within a single growing season. Two growth forms exist: a dwarf bush variety and a climbing variety requiring support. Navy beans are typically of the dwarf type. The flowers are self-pollinating, after which pods develop containing the seeds.

Cultivation

Navy beans require well-drained soil without waterlogging and moderate temperatures. Like other legumes, their roots host nitrogen-fixing bacteria. This enriches soil nitrogen content, and for this reason the beans are often incorporated into crop rotation systems with cereals and grains.

Nutrition and preparation

Cooked beans are high in protein, fiber, and slowly-digested carbohydrates. They also contain minerals including iron and folate. Before cooking, the beans are typically soaked in water for several hours to reduce cooking time and lower compounds that may cause digestive upset. Cooking is necessary, as dried beans contain toxic compounds.

Use in food

Navy beans are prepared in soups, stews, and dishes served with rice or bread. In many parts of the world, they are made into baked beans cooked in a sauce. In Somalia and the Horn of Africa, white beans are commonly eaten at lunch or dinner, prepared with oil, onions, and spices.